2 tablespoons instant coffee granules
2 tablespoons Marsala
600ml tub thickened cream
395g can sweetened condensed milk
2 teaspoons vanilla extract
12 sponge finger biscuits
Cocoa powder, to dust
Grease a large, straight-sided 15cm x 23.5cm x 9cm deep loaf pan. Line base and sides with baking paper, extending paper 5cm above pan edges.
Dissolve coffee in 1/3 cup boiling water in a shallow dish. Stir in Marsala. Cool slightly.
Beat cream, condensed milk and vanilla in large bowl of an electric mixer until soft peaks form. Pour one-third of the mixture into prepared pan.
Dip half the biscuits, one at a time, into coffee mixture to soak. With short end of pan facing you, arrange biscuits lengthways over cream mixture. Pour over half the remaining cream mixture. Spread evenly.
Repeat layering with remaining coffee-soaked biscuits and cream mixture. Cover. Freeze, overnight until firm.
To serve, invert log onto serving plate. Remove lining paper. Dust generously with sifted cocoa. Cut into thick slices.
TIP! We used a Baker’s Secret large, straight-sided loaf pan available from major supermarkets and specialty kitchen shops. Marsala is a rich, fortified wine. Log can be frozen for up to one week.